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Digital Meat Thermometer

Which is the most effective? don't want one with a cord.

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    1. re: petek

      I have a Thermapen and it is great, but I just got an ad from Thermoworks the other day with this model, the Thermopop:

      http://www.thermoworks.com/products/l...

      It's smaller and a lot less expensive. Anybody try it?

      1. I've gone through a few Taylors, also had trouble calibrating them, but I'm not willing to pay for a thermopen.

        Not cheap...frugal. ;)

        This CDN one is FAST and accurate and NSF certified.http://www.amazon.com/CDN-DTQ450X-Pro...

        5 Replies
        1. re: sal_acid

          I agree that the Thermopen is expensive, but since I cook for a living I need the best I can get(plus I was lucky that I picked one up for $70.00 CAN all in). For a home cook it might be considered overkill but you get what you pay for....

          They(Thermopen) do occasionally have specials and open box sales.

          1. re: sal_acid

            <This CDN one is FAST>
            6-8 second read
            Thermopen 3 second read.

            that's like me racing Usain Bolt in the 100 meters.... :D

            1. re: petek

              More like a 3-4 second read on the CDN, which is way faster than the Taylor. Not saying CDN = Thermopen.

              1. re: sal_acid

                Funny...I never thought to worry about the length of time to read. I just happily stood there watching my Taylor. You guys have ruined me!! :-)

            2. re: sal_acid

              A frugal person will buy nice so they don't have to buy thrice.

              3 crap thermometers < 1 Thermopen. I'd pay double if I had to.

            3. Our thermapen has worked flawlessly for years, highly recommend it.

              1. I've had innumerable Taylors and CDNs die on me at critical moments over the years because I wasn't willing to shell out for a Thermapen. Big mistake. They have sales fairly frequently, especially if you're not fussy about the color. I guess I've had mine for about four or five years now and it still functions perfectly. Have even give them as gifts to friends at whose homes I cook since I don't want to chance screwing up an expensive piece of meat at their house, either.

                2 Replies
                1. re: JoanN

                  Like I said..you get what you pay for. :)

                  1. re: petek

                    That you do, and they've got an excellent repair thing going. When ours died (moisture, predates splash proof model) after about 6 years, we sent it to Thermoworks. They verified their estimated price to fix (about $29, IIRC) and did the repair.

                    That was 2 years ago and it's still going strong. If it dies again, I'd consider a Thermapop, but I'd miss the instant response, which is a big honking deal when my oven is spewing heat all over my kitchen.

                2. Buying a Thermapen is like saving up a bit to buy an All-Clad skillet. Probably going to last a long, long time so get the best.

                  1. As far as I'm concerned it's case closed - without a cord Thermapen is just the best.

                    1. For anyone interested, Thermoworks currently has an open-box special going, the Splash-Proof Super-Fast Thermapen for $76 instead of the usual $94.

                      http://www.thermoworks.com/products/t...

                      1 Reply
                      1. re: JoanN

                        Thanks for the tip - I just ordered one from them (and the price is now $74).

                      2. I have a Thermopen (purple!), too! And it's great - use it for everything. But, I would love to know if anyone can recommend one of the 'old-fashioned types' that you stick in your roast and leave in? I don't love opening the oven, getting the heat in my face, and/or pulling the meat out to stick the Thermopen in. I wouldn't only rely on that, but if it was even close, I could save the Thermopen exercise for when the meat was almost at the temperature I want.

                        4 Replies
                        1. re: crabwoman

                          I don't own one so can't personally recommend it, but Thermoworks also makes a probe leave-in thermometer: http://www.thermoworks.com/products/a...

                          1. re: JoanN

                            Thanks! I wasn't really thinking of the probe, digital type, but the really old-fashioned type with either liquid or an arrow (not digital)...but I'll think about this one. I have tried a similar one before at my sister's house, but had problems with it - don't think it was from Thermoworks?

                            1. re: crabwoman

                              I've got that guy. Santa brought it this year so I've only used it a few times but so far I'm really happy with it. My pre-use calibration was right on the mark and the fact that it's magnetic makes it easy to just stick on the oven door when it's in use. My oven doesn't have a glass door so having the display outside is a great feature, but I imagine it's at least a good feature even for glass-door ovens because you can put the probe where you want instead of having to line it up with the interior light and line of sight.

                              1. re: nokitchen

                                I got this one for Christmas: http://www.thermoworks.com/products/a...

                                It's really nice, easy to read, does a lot of stuff. Thermoworks has some great products.

                        2. I've had this one from Sur La Table for a few years and have not had issue with it. Works reliably well and is accurate. I haven't used a thermapen, so I don't have much of a basis for comparison. The thermometer is in use almost daily, still on the same battery. I believe I picked it up on sale for $10. Not sure if mine is made by CDN like the one pictured, but can confirm later.

                          http://www.surlatable.com/product/PRO...

                          1 Reply
                          1. re: cannibal

                            I have a CDN described a few posts back. Works great at a fraction of the price of Thermapen. Way better than the Taylors that fail at critical moments.

                            If you subscribe to the concept that critical instruments should have a back-up, two CDN can be had for much less than two thermapens.

                          2. After going through have a dozen or more Taylors, I finally purchased a thermapen. Really accurate, quite fast and reliable.

                            I still keep cheaper polder type thermometers with cords in the house to keep an eye on big roasts or turkeys in the oven. But then I always verify with the thermapen and its super easy to check out different parts of the roast beast to make sure its all done the way you want.

                            1. Whatever happened to the OP?

                              1. I have not had good luck with a Thermapen. There is delicate circuitry inside that can be damaged if dropped. I had to have mine serviced twice at about $25 each time. I eventually gifted it away.

                                For a pocket or sleave style, I use a $25 Delta Track http://www.amazon.com/DeltaTrak-Flash...

                                It is 1-2 sec slower than a Thermapen. A major positive besides being fast enough is the large digital read out.. a nice feature for older eyes.

                                1. I am a homebrewer and found myself with 6 or 7 different thermometers a couple years ago. I invited a couple of friends to bring theirs over and we did a brew however --- I also invited a friend who worked in a Tech Lab to bring his calibrating Thermometer. What we discovered was that less than 10% of our digital thermometers were accurate within 5 degrees +/- @ 155 Degrees F. Many, if not most, were adjustable and so we calibrated all we could and got rid of the rest.

                                  2 Replies
                                  1. re: mountainjack

                                    You don't need a tech lab to do accurate calibration - assuming you're reasonably close to sea level, just stick the sensor in a pot of boiling water and adjust to 212°F.

                                    1. re: BobB

                                      Very true. In addition to the boil, you should also do a properly prepared ice bath to make sure it reads 32.

                                  2. Our standby is a Pyrex Professional. It does have a cord but for roasting meat it saves having to open the oven and checking continually.